Sadly, this bread/cake didn't last very long. A friend stopped by right after it came out of the oven and we easily finished off half the loaf. When it was time for dinner, my husband poured two glasses of wine and cut two fat slices of the bread. What little bit remained on the cutting board was gone by noon the next day. Somewhere I read that this olive bread is purchased by the French to be eaten throughout the weekend at their country homes. The article in the Minneapolis-Star Tribune, where I got this recipe, described the bread as a great accompaniment to a glass of champagne. I say, eat it whenever and however you want. And after you make this bread once, you'll be looking for a reason to make it again very soon. It is now a huge favorite of mine.
GATEAU AU JAMBON ET AUX OLIVES